My Plantiful Cooking

menu icon
go to homepage
  • Recipes
  • Newsletter
  • About
  • Contact
  • Vegan Summer Recipes
subscribe
search icon
Homepage link
  • Recipes
  • Newsletter
  • About
  • Contact
  • Vegan Summer Recipes
×
Home » Recipes » Vegan Main Dishes

Published: Nov 15, 2020 by Jim Mee Sha · This post may contain affiliate links · 25 Comments

Vegan Asian Broccoli Mushroom Tofu Stir-fry

Jump to Recipe
Jump to Recipe

Super flavorful Asian inspired stir-fry featuring crispy tofu, crunchy broccoli & tender mushrooms ! This healthy vegan dish is ready under 30 mins.

Stir-fry in a black and white pan. There is a wooden ladle sticking into it.

If you are still skeptical about trying tofu, then you definitely must try this recipe ! I am pretty sure you will fall madly in love with it after making this stir-fry. 🙂 The combination of golden tofu and crunchy veggies together with a savory flavorful sauce.... all I say is you must make this dish ASAP .

Jump to:
  • 🥦 What you will need
  • 🔪 How to make
  • Other helpful tips
  • ❔ Commonly asked Q&A
  • Other tofu recipes
  • 📖 Recipe
  • Nutrition info

🥦 What you will need

Ingredients needed like stir-fry sauce, button mushroom, broccoli, tofu and minced garlic
  • To make this recipe gluten-free, use tamari instead of soy sauce. You can omit the dark soy sauce or use a gluten-free one.
  • Shiitake or white button mushroom can be used in place of the brown ones.
  • Frozen broccoli florets can be used in place of the fresh ones. But do let it thaw before using.

🔪 How to make

If you haven't press your tofu yet, start off by pressing your tofu by using a tofu press. ( I really recommend getting one if you cook with tofu frequently ! ) Alternatively, you can stack something heavy on top of the tofu. You will need to press them for at least 15 minutes to drain out the excess water in them. Cut them into bite size cubes and set aside.

Heat up the pan with some oil and place the tofu cubes on a single layer. Cook for 15-20 minutes, or until the tofu are golden. You will need to give them a toss every 4-5 minutes to ensure that all sides of the tofu are nicely crispy on all sides. Set aside.

In the meantime, combine all ingredients needed for the stir-fry sauce and mix well.

Save this recipe!

Email yourself a link to this page and come back later.

Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.

In the same pan, add in some oil and saute the garlic until fragrant. Then, toss in the broccoli and cook for 4-5 minutes, or until the broccoli is half-cooked before adding in the mushroom. Cook until the veggies have softened. Pour in half of the sauce and toss to coat. Give it a taste and add more sauce, if needed.

The making process like pan frying the tofu, sauteing the garlic and broccoli, adding in the mushrooms and adding in the tofu and stir-fry sauce.

Other helpful tips

  • Make sure to use extra firm tofu in this recipe. Firm is the next best alternative, but do not use medium or soft tofu as they crumble really easily and definitely do not work in stir-fries.
  • Press out as much liquid from the tofu as you can by pressing them before using, then patting them dry using a kitchen tissue / towel.
  • Try not to move your tofu too frequently. You will want your tofu to have a perfectly crispy crust on the outside.
  • If you are not a fan of broccoli / mushrooms, feel free to swap it out with other veggies ! Asparagus, cauliflower, sweet peas or bok choy are some of the veggies that works really well in stir-fries.
  • To make this recipe oil-free, omit the sesame oil in the sauce and use water to saute your veggies. As for the tofu, you can choose to sear them in a non stick pan ( I will repeat it again, a NON-STICK pan ) as per instructions. Or, you can bake them in the oven at 200c / 400f for 20 minutes, giving it a flip halfway through.
  • To make this recipe low carb, use stevia or other artificial sweetener instead of maple syrup.
Close up shot of stir-fry served with brown rice on a light purple plate. There is a pair of chopsticks in the background.

❔ Commonly asked Q&A

Do I have to cook / steam the broccoli before adding it in ?

No, you do not need to cook / steam the broccoli beforehand. They will be perfectly tender just by stir-frying them.

Which type of tofu works best in this stir-fry ?

Extra firm will be the best choice. But if you cant find any, firm works great as a substitute. Do not use soft tofu as does not hold its shape well and crumbles really easily.

How to serve them ?

I love serving them with brown rice, but they goes really well with anything ! Trying pairing them with some noodles, quinoa or even salads.

Other tofu recipes

  • Chinese Style Vegan Tofu Mince Pork
  • Healthy Indian Tofu Stir-fry
  • Vegan Peanut Noodles with Crispy Tofu
  • Vegan Satay Skewers with Peanut Sauce

📖 Recipe

Close up of stir-fry served with brown rice.

Vegan Asian Broccoli Mushroom Tofu Stir-fry

Meesha
Super flavorful Asian inspired stir-fry featuring crispy tofu, crunchy broccoli & tender mushrooms ! This healthy vegan dish is ready under 30 mins.
4.95 from 20 votes
Print Recipe Pin Recipe
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Chinese
Calories 183 kcal

Ingredients
  

For the stir-fry sauce

  • 2 tablespoon soy sauce / tamari
  • 2 teaspoon maple syrup*** ( or other liquid sweetener )
  • 2 tsp rice vinegar
  • ½ tablespoon sesame oil*
  • ½ tablespoon dark soy sauce
  • 2 tsp corn starch
  • 1 tablespoon water

For the stir-fry

  • 1 14 oz block extra firm tofu, pressed and cubed ** ( around 400g )
  • 1 small head broccoli , cut into small florets
  • 6-8 button mushroom, sliced
  • 3 cloves garlic, minced
Prevent your screen from going dark

Instructions
 

  • Heat up a tablespoon of oil in a pan. Place the tofu in one layer and cook for 10-15 minutes, or until tofu are browned on most sides, giving it a toss every 4-5 minutes. Set aside.
  • In the meantime, make the stir-fry sauce by combining everything needed and mix well.
  • In the same pan, add in some more oil and saute the garlic until fragrant. Then, add in the broccoli and cook until they are half-cooked, about 3-5 minutes.
  • Toss in the mushrooms and cook until the veggies have softened, stirring frequently.
  • Add in the tofu and half of the stir-fry sauce. Mix until everything is thoroughly incorporated.
  • Give it a taste and add more sauce, if needed. Serve and enjoy !

Notes

*To press the tofu, you can use a tofu press or place something heavy on top of  it for 15-20 minutes. Then, pat dry it using a kitchen towel / tissue. 
**To make this recipe oil-free, omit the sesame oil in the sauce and use water to saute your veggies. As for the tofu, you can choose to sear them on a non-stick pan as per instructions, or bake them in the oven for 20 minutes at 200c / 400f . 
***To make this recipe low carb, use stevia or other artificial sweetener in place of the maple syrup. 
Leftovers can be stored in the fridge for up to 3 days.
The calories calculated are for 3 servings. 

Save this recipe!

Email yourself a link to this page and come back later.

Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.

Nutrition

Calories: 183kcal

Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.

Did you make this recipe ?Tag @myplantifulcooking on Instagram !

Nutrition info

More Vegan Main Dishes

  • A plate of lemongrass tofu served with chopsticks and 2 glasses of tea.
    Lemongrass tofu
  • 4 vegan sausages on a plate with stalks of cilantro beside on a blue folded teacloth.
    Vegan Italian Seitan Sausages
  • Orange tofu served with rice and broccoli on a plate with chopsticks beside.
    Crispy Vegan Orange Chicken (orange tofu)
  • 2 bowls of congee served with spoon topped with green onion and fried shallots.
    Creamy Brown Rice Congee

Comments

    4.95 from 20 votes (8 ratings without comment)

    Join the discussion ! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Beth says

    February 01, 2025 at 1:03 pm

    Is the sesame oil in the sauce supposed to be toasted sesame oil or not toasted?
    Thanks in advance for your help!

    Reply
    • Jim Mee Sha says

      February 04, 2025 at 10:47 am

      Hi Beth, toasted sesame oil is recommended as it is more fragrant.

      Reply
  2. Blythe says

    August 02, 2024 at 1:26 am

    5 stars
    This was wonderful! It'll be in regular rotation at our house!!

    Reply
  3. Carol says

    October 30, 2022 at 10:47 pm

    4 stars
    Made this last night and it was very good! Easy to make and inexpensive. I was out of rice vinegar so I did have to substitute white balsamic vinegar. Otherwise, made as written and loved it!

    Reply
    • Meesha says

      October 31, 2022 at 8:19 am

      Super happy to hear that!😁

      Reply
  4. Millie says

    July 14, 2021 at 6:35 am

    5 stars
    Made this tonight it was restaurant quality good! I air fried my tofu and served it over rice ramen noodles! So delicious !!

    Reply
    • Meesha says

      July 14, 2021 at 7:46 am

      I am really happy you liked them!!

      Reply
  5. Mama Maggie's Kitchen says

    November 18, 2020 at 4:53 pm

    5 stars
    Oh my word! I need this in my life.

    Reply
    • meesha says

      November 18, 2020 at 8:32 pm

      Thanks ! You have to make some 😉

      Reply
  6. Connie says

    November 17, 2020 at 3:18 pm

    5 stars
    Healthy and full of flavor!

    Reply
    • meesha says

      November 17, 2020 at 11:08 pm

      Thanks 😁

      Reply
  7. FOODHEAL says

    November 17, 2020 at 12:17 pm

    5 stars
    This is my kind of plate to go for when I want to eat mushrooms. I find they go so well with broccoli and firm tofu. I love your sauce.

    Reply
    • meesha says

      November 17, 2020 at 11:08 pm

      Yes, I really love pairing these 2 ingredients together !

      Reply
  8. Chef Dennis says

    November 17, 2020 at 11:51 am

    5 stars
    Oh I'm loving this! I will definitely serve this Vegan Asian Broccoli Mushroom Tofu Stir-fry
    on our table tomorrow.

    Reply
    • meesha says

      November 17, 2020 at 11:07 pm

      Tqvm ! Enjoy 😉

      Reply
  9. Alexandra says

    November 17, 2020 at 9:43 am

    5 stars
    We are big tofu fans, and really love the sound of this recipe!

    Reply
    • meesha says

      November 17, 2020 at 11:06 pm

      Thanks !

      Reply
  10. Audrey says

    November 17, 2020 at 6:21 am

    5 stars
    This great for busy weeknights!

    Reply
    • meesha says

      November 17, 2020 at 11:06 pm

      Yes they are super easy to quick to make !

      Reply
  11. Amy says

    November 17, 2020 at 6:04 am

    5 stars
    Great recipe for an easy midweek stir fry. I love tofu anything!

    Reply
    • meesha says

      November 17, 2020 at 11:06 pm

      Me too ! They are a really great meat substitute. 🙂

      Reply
  12. Sue says

    November 17, 2020 at 1:05 am

    5 stars
    All my favorites in this stir fry. Can't wait to try this, especially your stir fry sauce - yum!

    Reply
    • meesha says

      November 17, 2020 at 11:05 pm

      Thanks, enjoy !

      Reply
  13. Kay says

    November 16, 2020 at 6:05 pm

    5 stars
    I love using tofu, always looking for new ways to use it.

    Reply
    • meesha says

      November 16, 2020 at 9:24 pm

      Then this is the perfect recipe for you ! Enjoy 🙂

      Reply
A headshot of Mee Sha leaning on a handrail.

Hi, nice to meet you! I am Mee Sha, a final-year dietetic student passionate about nutrition, cooking, and food. This blog was created to share my favorite plant-powered recipe!

More about me →

❄️Vibrant Vegan Summer Recipes

  • A stack of 4 patties on a wooden board with buns, red onion and lettuce in the background.
    Juicy Vegan Chicken Burger Patties
  • Seaweed salad on a plate on a bamboo sushi mat with a cup of tea beside.
    Japanese Wakame Seaweed Salad
  • Seitan ribs on a wooden board with newspaper beneath topped with chopped cilantro.
    Meaty Vegan BBQ Ribs (seitan ribs)
  • A plate of cucumber tomato corn salad with a fork beside.
    Tomato Cucumber Corn Salad
  • A plate of cucumber salad served with chopsticks with sesame seeds and chili flakes beside.
    Spicy Asian Cucumber Salad
  • Pasta salad in a white bowl with fork. There are cherry tomatoes and black peppercorns in the background.
    Easy High Protein Pasta Salad

💚Reader's favorites

  • A plate of chickpea pasta with a fork, cilantro and chili flakes beside.
    Creamy Chickpea Pasta Sauce
  • 2 bowls of cabbage soup with dish of sesame seeds, teacloth and a pot beside.
    Chinese Napa Cabbage Soup
  • Dipping a piece of rice paper rolls in soy sauce.
    Crispy Air Fryer Rice Paper Rolls
  • A plate of noodles served with chopsticks with another bowl of noodles, tea, and chopped green onion beside.
    Stir-fry Noodles with Oyster Sauce
  • A plate of stir-fry vegetables on a wooden board with bowl of rice and chopsticks beside.
    Indian Stir-fry Vegetables
  • PB2 cookies on a white surface with bowl of sea salt, a spoonful of peanut butter and jar of PB2 beside.
    Rich Peanut Butter Powder Cookies (PB2 cookies)

Footer

↑ back to top

About

  • Privacy Policy
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 My Plantiful Cooking

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.